This stir-fry is full of flavour and can be served up in a matter of minutes. The dish was inspired by all the cheap and cheerful seafood places in Hong Kong that I visited, where some of the most amazing seafood was served! I was particularly taken with a garlic prawn dish I ate – the prawns were butterflied (cut in half down the middle of spine), topped with generous amounts of butter, garlic and spring onions and steamed. My tangy chilli and garlic prawns is inspired by that memorable dish. Make sure you buy raw tiger prawns because if you buy cooked, they will be too chewy when cooked again in this dish.


  • 2 tablespoons groundnut oil

  • 5 garlic cloves, finely chopped

  • 1 medium red chilli, finely chopped

  • 200g/7oz raw tiger/king prawns, shelled and de-veined

  • 1 tablespoon Shaohsing rice wine or dry sherry

  • juice of 1 lime

  • 75g/3oz French beans, chopped into 1cm/½ inch lengths

  • 1 pinch of sea salt

  • 1 teaspoon dried chilli flakes


  • 1.

    Heat a wok or pan over a high heat and add the groundnut oil. Add the garlic and chilli and stir-fry for a few seconds, then add the prawns, rice wine or sherry and the lime juice and stir-fry until the prawns start to turn pink.

  • 2.

    Add the French beans and mix together. When the prawns have all turned pink, season with the salt and chilli flakes and serve immediately.



  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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